Mutton Curry

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

 ½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

• Using a sharp knife, cut the goat into small pieces.
• Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.
• Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.
• Add the marinated mixture to the pan and stir fry for 3-5 minutes.
• Add the tomatoes, and the lemon juice and stir fry for 5 minutes.
• Add the water, cover and let slimmer over low heat for 35-40 minutes.  (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).
• Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.